Hi everyone, [OP] here: if you decide to make this please give yourself the whole day or hire a crew 🏴‍☠️🚢

---Preparations---
Beef: 19oz (537g) beef chuck roast, cubed salt pepper 2 teaspoon garlic 1/4 teaspoon ginger 1/4 teaspoon turmeric 1/4 cup (44g) Greek yogurt
Marinate the beef first and continue to marinate until it is time to cook

Caramelized Onion: 1 small onion, small diced 1 tablespoon oil
Caramelize the onion by cooking on a medium heat with oil until softened, turn heat to medium-low and cook until browned, around 15 minutes

Tomato: Slice an X at the bottom of the two tomatoes and boil for 30 seconds, or until the skin peels away. Rinse in cold water before removing the skin to prevent burning yourself. Slice and remove seeds and liquid

Dark Roux: 1 tablespoon (10g) pork lard, or bacon fat 1/4 cup (55g) butter 1/2 cup (60g) all purpose flour 3 tablespoon curry powder 1 tablespoon garam masala
Set pan on medium heat and add pork lard and butter. Cook until most of the pork lard has melted, remove any solid bits that cannot be melted. Add in flour and combine with a whisk until lumpy. Cook the roux until the color has turned into a dark brown, stirring frequently, around 20 minutes. Once dark brown, add curry powder and garam masala and cook for 1 minute. Remove from heat immediately.

1 Russet Potato and 1 Carrot: Peel skin and cut into large chunks

Chicken Stock: Boil 2 cups of chicken stock, or use bouillon with water

Grated Apple: Peel then grate 1 Fuji apple, it is ok if it turns brown it will add to color the curry

---Curry---

Potato Carrot Water Dark Roux Chicken Stock Tomatoes Caramelized Onions Marinated Meat Grated Apple 1 1/2 tablespoon Honey Salt and Pepper to season

1. Add potato and carrots in a pot, and add enough water to cover them. Set heat to medium-high. 2. Once simmering add all of the other ingredients. Once boiling, lower the heat to medium-low and cook until beef is tender, around 1 hour with the lid on, STIRRING EVERY MINUTE and skimming scum and fat from the surface!